INFO
Tried this in @ Barrio in Bend, OR. This is my take on that recipe. If you swing by Bend, try their tapas, especially their Tacos.
Details
Ingredients
- 1.5 or 2 lb of Mussels per person
- 1 Reb Bell pepper
- 1 Onion
- 4 Garlic cloves
- 0.25 Cup of Cilantro
- 1 Tsp of dry oregano
- 1 Tsp of cumin
- 0.5 Cup of white wine
- 0.5 cup of Chicken stock
- 1 hot pepper (thai, serrano, jalapeno…all work well
- Salt and pepper
Method
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Clean the mussels
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Remove stem and seed from red pepper
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Chop roughly the cilantro, onion, hot pepper and the garlic
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Add this to the blender, add the cumin & oregano and puree
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In a large pot, put some olive oild to medium heat
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Add the puree and cook for 2-3 minutes
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Add the wine and chick stock and cook for another 3-4 minutes
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Add the mussels
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Salt & pepper
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Mix well
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Cover, turn up the heat and cook for about 4-5 minutes, stirring the mussels mid-way.
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Remember, throw way any open mussel when you clean them, and throw away any close mussel when they are cooked.
Serve in a blow with some of the broth.
Variation (or leftovers)
The first time I did this recipe, we had plenty of mussels and broth left over. Here is what I did and it turn out awesome
- Follow the recipe above. Take the meat of the mussels and set aside
- Set the broth aside
- Refrigerate mussels and broth once they are at room temperature (safer to try to bring them at room temperature quickly using an ice bath of some sort - don’t add water to the mussel or the broth, but you can ‘bain marie’ it with the ice bath.
- 30 minutes before serving place the mussels and broth into the freezer
- At the time of serving, place some cold mussels into a bowl, add the cold broth, then add some shredded basil leaves. Serve.
This last one is perfect for hot summer days, sort of a mussels based Gazpacho.
Quick View
| Traditional | |
|---|---|
| Serve | 2-4 |
| Preparation Time | 20 mn |
| Cooking Time | 10 mn |
| Temperature | |
| Authors | Pascal Crausaz |
| Special |